I’m flying to Chicago this weekend to visit a good friend and I do not want to run the risk of getting sick. Here are a few tips I give patients so they stay well while traveling.
- Exercise is an excellent way to boost your immune system, mood, metabolism and a great way to release stress. I always recommend staying healthy with exercise. Begin several weeks before hand if you do not exercise regularly. While traveling try to walk and take the stairs as much as possible to get your cardio
- Eat Whole Foods (foods as nature intended) like fruit, vegetables, grains, legumes, nuts, seeds and lean meat (fish and chicken). I pack several bags filled with cut up vegetables, fruit, nuts, seeds, and homemade sandwiches for my husband and I when we travel. Eating the high sodium, carbohydrate and sugar options while traveling will leave you dehydrated and fatigued which will challenge your immune system
- Sleep well by following the above advise and reducing stress by enjoying an activity of choice that helps you to relax. Exercise is a great way to relax and blow off some steam. Other ideas like taking a bath with three cups of Epsom salts help to relax your muscles and when water temperature is tepid can be mildly sedating. Stress reduces your immune function
- Stay Hydrated by drinking approximately half of your body weight in ounces of water or herbal tea. If you typically do not drink this much, start by drinking one extra glass per day a week before traveling. Air travel is very dehydrating. When the mucus membranes in your mouth, nose and eyes become dehydrated their ability to fight infection greatly reduces. Also, bacteria and viruses can bind easier to dehydrated tissues and will increase your chances of infection
- Immune Support Supplements that I recommend to patients include a foundation of a high quality essential fatty acid like omega 3s, a whole foods supplement that contains extra fruit and vegetables and sometimes vitamins and minerals depending on the brand, and an immune specific herbal and vitamin multiple. Not all supplements are created equal. I suggest going to a naturopathic office near you for a quality supplement. Another option would be to go to a health food store that focuses on organic and genetically modified free foods and supplements. If you are traveling to a tropical location, I recommend taking a quality probiotic to maintain gastrointestinal balance and an herbal anti-parasitic like goldenseal (Hydrastis canadensis), grapefruit seed extract or wormwood (Artemisia absinthium). You can find these individually or in combination. I usually prescribe an anti-parasitic that is in combination to prevent infection from multiple angles. Make sure to take the recommended dosage to prevent adverse effects
- Reduce Caffeine to reduce stress on your body and to prevent dehydration. Caffeine dehydrates your body and can increase anxiousness
Now you are equiped with multiple tools to keep you healthy while you enjoy your travels.
Bon Voyage!
For more hints, tips, articles and whole food recipes that are gluten and dairy free sign up for my monthly Free or Premium Conscious Cooking Doctor ezine at www.ConsciousCookingDoctor.com
You are correct, diets are an important thing to recognize and glutten is something ADHD individuals are watching closely and hoping. Here is a recipe from a free recipe site: http://www.glutenfree.com called Buffet Tamale Pie
Ingredients:
9×13 inch. Casserole; 3 lbs ground beef ; 2 Tbsp. Olive oil; 1 lb. Hot sausage,
remove casing; 1 medium onion, chopped; 3 cloves garlic, minced; 1/2 c. celery, chopped; 1/2 c. green pepper, chopped; 1 c. whole kernel corn; 1 sm. can sliced ripe olives; 2 Tbsp. Chili powder; 2 tsp. Ground cumin; 9 c. gluten free chicken broth; 28 oz can whole tomatoes, drained & chopped; 3 c. yellow cornmeal; 1 Tbsp. Salt; Season to taste; Saucepan
Directions:
Brown beef and sausage in skillet then drain and remove.Using the same skillet add olive oil, garlic, onion, celery and green pepper and sauté until vegetables are tender; about five minutes. Next, add corn and olives.
Sauté two minutes then return meat and sauté about 1 min. more. Add 1 c. chicken broth, tomatoes and simmer for 5 min. Remove from heat add cheese. Meanwhile, spray casserole withnon-stick vegetable spray. Prepare
cornmeal. Bring 5 c. broth to a boil in a saucepan. Stir in cornmeal, salt and remaining broth. Continue to stir until mix has thickened. Pour3/4 of mix into casserole dish and spread evenly to form a lining. Scoop meat mixture onto the corn meal lining casserole dish and cover with the remaining corn meal. Sprinkle remaining cheese on top and bake uncovered at 325 degrees for 1
1/2 hours then cover and cook for 30 min. Cut in squares and serve with salad as a meal.
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